cooking challenge week seventeen: rich chocolate mousse

You will need:

90g dark chocolate
70g milk chocolate

1/5 cup full fat milk

2 level tablespoons brown sugar

2 tablespoons sherry

3 eggs, separated

pinch of salt

What to do:

Set a pot of water to a moderate simmer on the hot plate, and place a large, heat proof bowl over it. Put in the chocolate and mix until almost melted. Remove from heat. Add milk, sugar and sherry and stir constantly until melted and fully combined. Set aside to cool.

Put the egg whites and a pinch of salt in a large bowl and whisk with an electric mixer until trebled in volume and soft peaks form.

Return your attention to the chocolate mix. Add the egg yolks and stir thoroughly, and rapidly.

Scoop one third of the egg whites into the chocolate and fold gently through, using a sharp metal spoon or blade. Add another third of the egg whites, and repeat, then finish up with the remaining egg whites. Be kind - try not to pop too many bubbles.

Refrigerate, either in the bowl or transfer it to a deep cake dish, for at least 4 hours. Serve with cream and strawberries.